White Tea Poached Salmon
- 4 white tea bags
- 4 cloves garlic, crushed
- 4 (1/2-inch-thick) slices fresh ginger
- 4 thin slices lemon
- 2 tablespoons gluten-free tamari
- 1 tablespoon mirin
- 1 teaspoon arrowroot powder
- 1 tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- 1/4 teaspoon fine sea salt
- 1 teaspoon toasted sesame oil
- 2 green onions, chopped
- 1/4 teaspoon ground black pepper
Place tea bags in a teapot or glass container.
Bring 2 cups water to a boil.
Remove from heat and let cool for 2 or 3 minutes.
Pour hot water over tea bags, cover and steep tea for 1 minute.
Remove tea bags from water.
Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
In a large skillet, heat canola oil over medium heat.
Add salmon and sear until browned, about 2 minutes.
Flip salmon and add tea mixture to skillet.
Bring to a boil.
Reduce heat, cover, and simmer gently until center of salmon is opaque and flakes easily, 8 to 10 minutes.
Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes.
Strain liquid into a small bowl.
Drizzle strained liquid and sesame oil over salmon and garnish with green onions.
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- 4 white tea bags
- 4 cloves garlic, crushed
- 4 (1/2-inch-thick) slices fresh ginger
- 4 thin slices lemon
- 2 tablespoons gluten-free tamari
- 1 tablespoon mirin
- 1 teaspoon arrowroot powder
- 1 tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- 1/4 teaspoon fine sea salt
- 1 teaspoon toasted sesame oil
- 2 green onions, chopped
- 1/4 teaspoon ground black pepper